Text 26514, 124 rader
Skriven 2015-04-29 12:34:50 av mark lewis (1:3634/12.0)
  Kommentar till text 26480 av NANCY BACKUS (1:123/140)
Ärende: IDS/IPS rules was:Outpost
=================================
 On Tue, 28 Apr 2015, NANCY BACKUS wrote to MARK LEWIS:

 ML> anyone that has connection problems here should drop me a line in 
 ML> email so i can check if they have been blocked and take steps to 
 ML> unblock them as well as possibly white listing their IP...

 NB> Which brings up a related question... is this sort of thing likely 
 NB> to attack a new user to the bbs, before they can even get to the 
 NB> point of applying....?

yes it could... especially if a BBS is employing similar protections like those
used over here... the key factor is to not make X connection attempts within Y
time period...

hackers and skiddies trying to brute force their way in just run scripts and
try to test as many names and password combinations as possible... i have some
that hit here with over 100 connections in a few seconds... others spread their
attempts out but they are still numerous in (eg:) 60 seconds... in the case of
a system that allows for (eg:) 200 connections at a time, these brute force
attacks can easily ties up all available nodes...

something else i've seen which is a lot harder to catch is those using botnets
for these brute force attacks... in those cases, there may be many different
IPs attempting to connect for their bursts of brute forcing attempts... if each
IP breaks the X in Y rule, they are blocked... being able to associate all of
them together as one attack is a lot harder... they could easily be multiple
separate attacks...

all that said, there are more complex rules sets being developed that may help
to weed out false positives... these rules sets are more costly in time for
their analysis... they also require faster CPUs and larger buffers so that the
traffic stream isn't flushed to make room for other traffic flowing in... this
is something that the older repurposed recycled machines just aren't quite up
to handling these days... at one time, a 800mhz PIII with 512Meg of RAM was
quite sufficient but when one adds in IDS/IPS on a 3+Meg connection, they start
to get overwhelmed pretty quickly... the specs on the machine i just quoted are
what i have been recommending for the firewall software i use but that's going
to be changing for numerous reasons... the specs are still quite good for a
basic firewall and protection machine but trying to do more than simple web
proxying and possibly SMTP mail filtering can quickly become too much... 768Meg
of RAM helps but even with that, the wall can be hit pretty quickly where
swapping starts taking place and that's going to slow things down even more...

but then one can look around at the machine being thrown away or taken into
thrift stores today and they can find 2Ghz PIV with 1+Gig of RAM quite
easily... some may even have multiple cores which newer releases of the
firewall software may be able to take advantage of to a certain point... the
hard thing there, that many don't reallize, is that the actual network traffic
still has to travel through via one core... anyway, it gets real deep real
quickly...


MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Felafel #2 (Deep-Fried Chick-Pea and Crushed Wheat Balls)
 Categories: Middle east, Israel, Appetizers, Vegetable, Time/life
      Yield: 301 servings
 
    1/2 c  Burghul, fine; (crushed
           ;wheat)
  1 1/2 c  Arab bread; coarsely
           ;crumbled, or 1 1/2 cups
           ;coarsely crumbled homemade
           ;white bread
  1 1/2 c  Chick-peas, dried; soaked,
           ;cooked and drained or 2 c
           ;drained, canned chick-peas
           ;rinsed under cold water
    1/4 c  Lemon juice, fresh
      2 ts Garlic; finely chopped
      2 ts Coriander, fresh; finely
           ;chopped
      1 ts Red pepper; crushed
      1 ts Ground cumin
      1 ts Salt
           Black pepper; freshly ground
           Oil or shortening; for deep
           ;frying
 
    Place the burghul in a small bowl, pour in enough cold water to
  cover it completely, and let the wheat soak for about 15 minutes.
  Drain thoroughly in a sieve or colander.  Meanwhile, drop the
  crumbled bread into another bowl, add cold water to cover, and soak
  for 15 minutes or so. Drain the water from the bread and vigorously
  squeeze the pieces completely dry. Set the burghul and bread aside.
    In the jar of an electric blender, combine the garbanzos, lemon
  juice, garlic, coriander, red pepper, cumin, salt and a few grindings
  of black pepper.  Blend at high speed for 1 minute, or until the
  mixture is reduce to a smooth puree.  Transfer the mixture to a deep
  bowl.
    (To make the puree by hand, mash the garlic and 1/2 teaspoon of the
  salt with a large mortar and pestle or the back of a spoon to a
  smooth paste. Beat in the coriander and red pepper, then add the
  garbanzos and lemon juice and continue mashing until the garbanzos
  are finely pureed. Stir in the cumin, the remaining salt and a few
  grindings of black pepper. Or, less arduously, force the garbanzos,
  lemon juice and garlic through a food mill set over a bowl and beat
  in the coriander, red pepper, cumin, salt and a little black pepper.)
    Stir the wheat and bread into the garbanzo puree.  Moistening your
  hands occasionally with cold water, shape the mixture into balls each
  about 1 inch in diameter.  Arrange the balls on wax paper or a plate
  and let them dry at room temperature for about 1 hour.
    In a heavy 10 to 12 inch skillet with a deep frying thermometer or
  in an electric skillet or deep fryer, heat 2 to 3 inches of the oil
  or shortening until it reaches a temperature of 375 degrees (F).  Fry
  the balls in the hot oil a dozen or so at a time for 2 to 3 minutes,
  or until they are golden brown.  As they brown, transfer them with a
  slotted spoon to paper towels to drain while you fry the remaining
  batches. Regulate the heat if necessary to keep the oil at 375
  degrees during the entire cooking process.
    Mound the felafel on a heated platter and serve hat as an
  accompaniment to drinks or as a first course.
  
  Source: Time Life Series: Middle Eastern Cooking  "circa '69"
  
  MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 28.8k
  (1:102/125)
 
MMMMM


)\/(ark

 * Origin:  (1:3634/12)